Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 500grams large cooked tiger prawns, deveined
- iceberg lettuce leaves, torn
- 1teaspoons lemon zest
- 2teaspoons lemon juice
- 1 lemon, cut into wedges
- 5milliliter extra virgin olive oil spray
- 6 brioche slider buns, halved
- 1-2teaspoons olive oil
- small tarragon sprigs (to serve)
- 1/3 cup parsley (dill & tarragon seafood sauce)
Method
Step 1 of 3
Place prawns into a bowl. Add seafood sauce, zest and lemon juice and stir to combine. Cover and keep chilled until ready to serve.
Step 2 of 3
Preheat oven grill to medium-high. Place buns, cut-sides up, onto a baking tray and spray lightly with oil. Grill for 30 seconds to 1 minute or until lightly toasted.
Step 3 of 3
Pile lettuce onto bun bases and top with seafood sauce and prawns. Season with pepper and oil. Top with tarragon and serve with lemon.
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